Holy Yum Chicken
I felt like this holy yum chicken recipe needed a revival so I brought it back to life with new photos AND a video below so you can cook it together with me!
Now, if you haven’t made anything from my blog before, this is probably the recipe to start with. That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013.
And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is. The name says it ALL!
If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.
I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.
It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!
I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?
Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)
These disclaimers..again, please don’t take offence or think I’m “talking at you.” I only put these here because…if you have the time to scroll through all the comments…you’ll see the comments from the very beginning that caused this disclaimer section to even happen. So yes, everything that I’m answering in the disclaimer…it happened one or way another with readers.
Like yes, people actually came to yell at me for improvising this recipe and not following the directions.
So yeah, the disclaimer is 100% needed.
- If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
- It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
- If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
- If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
- Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
- If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
- You may use bone-in chicken thighs. Cooking time is the same.
- Whole grain mustard is not the same as Dijon mustard.
- Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
- If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
- You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.
- I’m getting a lot of comments on what side dishes I recommend with this. Honestly, I just roast up whatever vegetables are in season or a bunch of root vegetables. Others have said they served this with mashed potatoes or roasted potatoes. Anything is fair game here. Or even a side salad! Lots of side dish ideas here.
The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"
- 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
- 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
- 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
- 1 tablespoon rice wine vinegar, seasoned or unseasoned
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoon fresh rosemary for garnish
- Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
- In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
- Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
- Bake, uncovered, for 40 minutes.
- Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
- Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
- Sprinkle rosemary on top before serving.
If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch
Source: I Love Trader Joe's Cookbook
*Nutrition facts are an estimate and not guaranteed to be accurate.
Posted on March 27, 2018